1 small poblano chile, cut in half, stems and seeds discarded
1 small shallot, cut up
3 tablespoon(s) fresh lime juice
3/4 teaspoon(s) salt
3/4 teaspoon(s) sugar
1/3 cup(s) packed fresh cilantro leaves, chopped
Turkey and Onion Fajitas-
2 (about 1 3/4 pounds) whole turkey-breast tenderloins or 6 medium skinless/boneless chicken breast
2 tablespoon(s) fajita seasoning (or to taste, add salt to taste)
4 teaspoon(s) olive oil
3 large onions, cut into 1/2-inch-thick slices
12 (6-inch) corn tortillas
Cilantro sprigs and red chiles, for garnish
Instructions
Make the Tomatillo Salsa- Preheat broiler. Place tomatillos in
broiling pan without rack. Place pan in broiler 5 to 6 inches from
source of heat and broil tomatillos 10 minutes or until
blackened in spots and blistering, turning tomatillos over once.
When tomatillos are turned, add poblano, skin side up, to pan
and broil 6 minutes or until charred. In blender or food
processor with knife blade attached, pulse tomatillos, poblano,
shallot, lime juice, salt, and sugar until chopped. Stir in cilantro.
Cover and refrigerate salsa up to 3 days if not serving right
away. Makes about 2 cups.
Prepare Turkey and Onion Fajitas- In medium bowl, toss turkey
tenderloins or chicken with fajita seasoning and 2 teaspoons oil.
Brush onion slices with remaining 2 teaspoons oil. Place turkey
or chicken and onions on hot grill rack. Cook turkey 15 to 20
minutes (chicken 10 to 12 minutes) or until juices run clear
when thickest part is pierced with tip of knife (internal
temperature of turkey tenderloins should be 170 degrees F on
meat thermometer), turning turkey or chicken over once. Cook
onions 12 to 15 minutes or until tender and golden, turning
them over once.
While turkey or chicken is cooking, place several tortillas on same
grill and heat just until lightly browned, removing to a sheet of foil
as they brown. Wrap tortillas in foil and keep warm.
To assemble fajitas- Transfer onions to bowl. Transfer turkey or
chicken to cutting board and thinly slice. Top tortillas with equal
amounts of turkey or chicken and onion; spoon some salsa on each
and fold over to eat out of hand. Serve with any remaining onions
and salsa.
Originally Submitted
6/25/2009
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